ButterYogurt

Raspberry Yogurt Dessert

INGREDIENTS

Crust:

  • 1 package graham crackers (10-12 crackers)
  • 2 tablespoons sugar
  • 4 tablespoons melted Cass-Clay butter

Filling:

  • 1 (3 oz.) package raspberry gelatin
  • 3 (8 oz.) cartons plain Cass-Clay yogurt
  • 4 cups fresh raspberries
  • 1 cup boiling water
INSTRUCTIONS

Crust:

  1. Crush graham crackers.
  2. Mix in sugar and melted butter.
  3. Spread in bottom of 9-by-12 inch pan.
  4. Bake at 350 degrees for 15 minutes. Cool.

Filling:

  1. Dissolve gelatin in boiling water. Cool to lukewarm (about 1/2 hour).
  2. Put yogurt in bowl. Add gelatin gradually to yogurt, stirring to avoid lumps. (If it gets lumpy or won’t mix, use a mixer to get it smooth.) Add raspberries.
  3. Pour mixture over the crust, distributing berries evenly. Put in refrigerator and let set up (takes about 4 hours), or let it set overnight. When set, serve with sweetened whipped cream or other whipped topping.

(Test note: A yummy and attractive dessert. In testing, we used frozen raspberries (4 containers, each box containing 1/2 cup). We then used the extra juice from the frozen raspberries in place of the cup of boiling water.)

** Dianne Volk, Bottineau (North Central Electric Co-op)

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Cass-Clay Creamery

Since 1935, Cass-Clay Creamery has been providing fresh and delicious dairy products to families in North Dakota and surrounding areas. We start with the freshest milk from local farms and manufacture a full line of premium ice cream, sour cream, cottage cheese and white and flavored milk. Our manufacturing facility is located in Fargo, North Dakota. 190 employees proudly work to make sure your family can enjoy wholesome and delicious Cass-Clay dairy products.
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